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Death By Chocolate Bundt Cake Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Death By Chocolate Bundt Cake is a chocolate lover’s dream, combining rich Devil’s Food cake with creamy chocolate pudding and studded with melty chocolate chips. Topped off with a silky homemade chocolate ganache and garnished with mini chocolate chips, this bundt cake is moist, indulgent, and perfect for special occasions or any time you want to celebrate with chocolate.

Ingredients

Scale

Cake Ingredients

  • 1 15.25-oz. box Devil’s Food Cake mix (dry)
  • 1 5.1-oz. box chocolate pudding mix (dry)
  • 1 cup sour cream
  • 1 cup water
  • 1/2 cup oil
  • 3 eggs
  • 12 ounces semisweet chocolate chips (about 2 cups)

Ganache Ingredients

  • 1 cup heavy cream
  • 1 cup semisweet chocolate chips

Garnish

  • Mini chocolate chips (to garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake evenly.
  2. Prepare Bundt Pan: Grease a bundt pan thoroughly with butter or nonstick spray. Dust it lightly with a teaspoon of cocoa powder (for a pretty finish) or flour, then tap and shake out the excess to prevent sticking.
  3. Mix Dry Ingredients: Combine the dry Devil’s Food cake mix and dry chocolate pudding mix in a large bowl or stand mixer to ensure even distribution of flavors.
  4. Add Wet Ingredients and Mix: Beat in the sour cream, water, oil, and eggs to the dry mix. Scrape down the sides and bottom then beat well for at least 2 minutes. This whips air into the batter for a light texture.
  5. Fold in Chocolate Chips: Gently fold in 2 cups of semisweet chocolate chips to add bursts of melted chocolate throughout the cake.
  6. Bake the Cake: Pour the batter into the prepared bundt pan and bake for 55 to 58 minutes. Test doneness with a toothpick inserted in the center—when it comes out clean, the cake is ready. Avoid overbaking to keep it moist.
  7. Cooling: Let the cake cool in the pan on a wire rack for 10 minutes to set before removing.
  8. Unmold Cake: Use a plastic knife to loosen the edges carefully, then invert the cake onto a serving plate or cake stand.
  9. Make Ganache: In a microwave-safe bowl, heat 1 cup of cream for about 1 minute, then stir. Continue heating in 20-second intervals until bubbles appear around the edges. Pour in 1 cup of chocolate chips and let sit for a minute to melt.
  10. Whisk Ganache: Whisk the chocolate and cream mixture until smooth and thickened. Keep whisking; it will emulsify into a glossy ganache.
  11. Glaze the Cake: Drizzle the warm ganache over the cake. It will thicken as it cools but can be reheated briefly to loosen if needed.
  12. Garnish and Serve: Sprinkle mini chocolate chips on top and serve with cold milk for a perfect indulgent treat.

Notes

  • Use cocoa powder to dust the bundt pan for a visually appealing finish on the cake surface.
  • Do not overmix the batter after adding the wet ingredients to retain moisture and lightness.
  • Check the cake a few minutes before the minimum baking time to prevent drying out.
  • The ganache can be stored at room temperature; reheat gently before serving if it becomes too firm.
  • For a richer cake, substitute part of the water with strong brewed coffee to enhance the chocolate flavor.

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Find it online: https://freshandtastyrecipes.com/death-by-chocolate-bundt-cake-recipe/